Authentic Pico de Gallo

Authentic pico de gallo is a chunky, no-cook salsa made with finely diced Roma tomatoes, crisp white onion, and minced jalapeños. Rested for 15 minutes, it develops bright lime flavor and a fresh, juicy texture.

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Prep Time 15

rest 15

Total Time 30

Servings: 8 servings

Course: Appetizer

Cuisine: Mexican

Calories: 60

Ingredients Method Notes

Ingredients

Pico de gallo base

4 Roma tomatoes finely diced; remove excess seeds and juice
0.5 white onion finely diced
2 jalapeños minced
0.25 cup cilantro finely chopped
2 tbsp lime juice freshly squeezed
1 tsp salt
0.25 tsp black pepper

Method

Dice the vegetables

Dice the Roma tomatoes, removing excess seeds and juice, then place them in a bowl. This keeps the pico chunky and prevents it from getting watery.
Finely dice the white onion and add it to the tomatoes. Aim for small pieces so every bite has a mix of tomato and crunch.
Minice the jalapeños and cilantro, then add them to the bowl. Fold in gently so the jalapeño pieces stay intact.

Season and rest

Squeeze fresh lime juice over the mixture and sprinkle with salt and black pepper. Stir just enough to evenly distribute the seasoning.
Gently toss all ingredients together until the tomatoes are coated. Keep tossing light to preserve the diced texture.
Let the pico de gallo sit for 15 minutes before serving to allow flavors to meld. Keep it at cool room temperature during the rest, then serve.

Serve

Serve the pico de gallo as a condiment with tacos, chips, or eggs. Use immediately for the brightest flavor and crunch.

Notes

For the freshest pico, dice the tomatoes and onion small but not mushy, and remove excess tomato seeds/juice to avoid dilution. Refrigerate in an airtight container up to 2 days; it may weep a little as it sits, so stir before serving. Freezing is not recommended for best texture. For a lower-sodium option, reduce the salt to 3/4 tsp and season to taste with extra lime juice.